Biscoff Bar Recipe

Ingredients

• 1.5 cup Sweetened Condensed Milk (full‑fat, canned (≈400 g))
• 2 pieces Large Eggs (room temperature)
• 0.75 teaspoon Salt (fine sea salt)
• 180 g Granulated White Sugar
• 1 cup Oil (palm oil or coconut oil; neutral flavor)
• 1 cup Skim Milk Powder (brand Milk Boy or any non‑fat dry milk)
• 300 g All‑Purpose Flour (sifted twice)
• 100 g White Chocolate Compound (Vanen Professional or any white chocolate coating)
• 200 g Biscoff Cookies (crushed; reserve some for topping)
• 2 tablespoons Shortening (for greasing pan)
• 0.5 cup Crushed Biscoff Cookies (topping) (extra crushed cookies for garnish)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 170 °C. Grease the 10×1 inch rectangular pan with shortening, then line it with parchment or glassine paper.

   Time: PT5M

   Temperature: 170°C

2. Combine Wet Ingredients

   In a large mixing bowl, add 1.5 cups sweetened condensed milk, 2 large eggs, 3/4 tsp salt, and 180 g white sugar. Using a hand mixer (or whisk), beat on medium speed for 8–10 minutes until the sugar is mostly dissolved and the mixture is smooth.

   Time: PT10M

3. Incorporate Oil

   Add 1 cup oil (palm or coconut) to the wet mixture and continue mixing until fully combined.

   Time: PT2M

4. Add Milk Powder

   Sift 1 cup skim milk powder through a fine mesh sieve and fold it into the batter using the spatula until no lumps remain.

   Time: PT2M

5. Fold in Flour

   Sift 300 g all‑purpose flour (≈2 cups) into the bowl. Using a spatula, gently fold the flour into the batter until just combined; avoid over‑mixing.

   Time: PT5M

6. Melt White Chocolate

   Place 100 g white chocolate compound in a microwave‑safe bowl and melt for 8–10 seconds. Stir until smooth; do not overheat.

   Time: PT2M

7. Swirl Chocolate Into Batter

   Pour the melted white chocolate into the batter and gently fold until evenly distributed.

   Time: PT2M

8. Add Crushed Biscoff Cookies

   Fold 200 g crushed Biscoff cookies (≈2 cups) into the batter until just incorporated.

   Time: PT2M

9. Bake the Bars

   Transfer the batter to the prepared pan, smooth the top with the spatula, and bake in the preheated oven for 20–22 minutes.

   Time: PT22M

   Temperature: 170°C

10. Cool and Slice

    Allow the bars to cool in the pan for about 15 minutes, then lift them out using the parchment paper. Using a ruler and a sharp knife, cut into 5 × 7 grid (≈35 pieces).

    Time: PT15M

11. Add Toppings and Serve

    Sprinkle the reserved crushed Biscoff cookies over the sliced bars. Serve at room temperature or chilled.

    Time: PT5M

Nutrition Facts

Calories

204

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Sweetened Condensed Milk: Evaporated milk + sugar
• Instead of Large Eggs: Egg replacer
• Instead of Salt: Kosher salt
• Instead of Granulated White Sugar: Light brown sugar
• Instead of Oil: Vegetable oil, Canola oil
• Instead of Skim Milk Powder: Other non‑fat dry milk
• Instead of All‑Purpose Flour: Cake flour
• Instead of White Chocolate Compound: White chocolate chips
• Instead of Biscoff Cookies: Speculoos cookies
• Instead of Shortening: Butter, Oil
• Instead of Crushed Biscoff Cookies (topping): Chopped nuts, Cocoa nibs

Equipment Needed

• Mixing Bowl
• Hand Mixer
• Fine Mesh Sieve
• Spatula
• Microwave
• Rectangular Baking Pan (10×1 inch)
• Parchment Paper or Glassine Paper
• Oven
• Ruler (optional)
• Sharp Knife or Bench Scraper

Critical Steps — Do Not Skip

• Mix wet ingredients until sugar is fully dissolved (8–10 min).
• Do not over‑mix after adding flour to keep bars tender.
• Melt white chocolate in short bursts to avoid burning.
• Bake until edges are firm but center remains soft; do not overbake.

Chef Tips from the Video

• Use room‑temperature eggs for a smoother batter.
• Sift dry ingredients twice for a lighter crumb.
• Reserve a handful of crushed Biscoff cookies for garnish to add texture contrast.
• If you prefer a richer flavor, substitute half of the oil with melted butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.

Room temperature: Can be kept at room temperature for 2 days if covered.

Make-Ahead Tips

• Bake the bars a day ahead and store in the refrigerator; add fresh topping just before serving.
• If the bars firm up too much after chilling, let them sit at room temperature for 10 minutes before slicing.

Frequently Asked Questions